A few years ago I was lucky enough to visit India and experience some of its amazing food firsthand. Straight away I realised that it's the vegetarian food we should be eating, rather than the traditional meat curries we are so used to. With those, it's the meat flavour that is predominant, whereas with vegetable curries, the spices are far more obvious.

In this country we don't do too badly for Indian restaurants. One of my favourites is an all-vegetarian, family-run place in Bradford called Prashad.

Their chickpea dish is one of the best curries I have tasted, and it has inspired this version, although I have probably not done it justice. Like any chef, I have tried to make it my own by adding cauliflower, which is still in season. This vegetable has so many more uses than the classic cauliflower cheese and is used readily in Indian food. The secret is not to overcook it. Add it to the curry mix while it is still warm so it absorbs all the flavours.

You can eat this on its own, with steamed rice, or you can cheat by going to your local and buying some naan bread.

Ingredients

(Serves four to six)

1 whole cauliflower

3 medium onions

4 cloves of garlic

½ tsp chopped fresh ginger

2 tsp ground coriander

2 star aniseed

½ tsp ground chilli

4 curry leaves

2 tsp garam masala

2 tsp ground cumin

1 tin of chopped tomatoes

1 tin of chickpeas, drained

2 tbsp of chopped fresh coriander

Method Remove the stalks from the cauliflower and cut into large florets. In a pan of boiling water, add the cauliflower and cook for five minutes. When ready, drain from the water and place back in the pan. Cover so it stays warm.

While the cauliflower is cooking, cut the onions into small pieces. Squash the garlic with the back of a knife to make it easier to peel. Chop until nice and fine.

In a pan, add a touch of butter, plus the onion, garlic and ginger, and sauté until golden brown.

In the same pan, add the dried spices and cook for a further five minutes.

Add the tin of tomatoes and chickpeas and stir well. Then add the cooked cauliflower. Top up with 100ml of cold water and bring to a simmer for five to 10 minutes until the cauliflower is cooked.